Try your hand at making a smoked ribeye because they are quite possibly the most tender and flavorful ribeye steaks you'll ever have! An incredibly easy dry brine softens the meat so the steak melts like butter, and it is finished with a quick reverse sear for that golden-brown crust that everyone loves! If you want a new way to make bold and savory steaks, this easy smoked ribeye is exactly what you're looking for!
Pat your ribeye steaks dry and season them generously on all sides.
2 lbs ribeye steaks, 1 tablespoon steak seasoning
Place your steaks onto a wire rack on a rimmed baking sheet and dry brine them in the fridge overnight (or up to 24 hours). *If not dry brining, heat your smoker and season the steaks then transfer into your smoker immediately.
Smoke your ribeyes at 225°F (107°C) for about an hour, or until the internal temperature reaches 110°F (43°C).
Meanwhile, heat your grill or oven to 500°F (260°C). After smoking, transfer your ribeyes over and reverse sear them for 6-8 minutes (flipping at 3-4 minutes if desired) until they reach your desired level of doneness.
Notes
For the most accurate results, use a meat thermometer to check for your desired level of doneness. The temperatures are as follows: Rare: 125°F, Medium-Rare: 135°F, Medium: 145°F, Medium Well: 155°F, Well: 160°F.
For the best results, let your steaks come to room temperature after they have been brined right before you smoke them. This will help them cook more evenly.
Pull your steak off the heat when it is 5° shy of your goal temperature. It will continue to cook (also known as 'carryover' cooking) once it is removed from heat.